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Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com

 
One serving costs about $0.97

$0.97 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com might be a good recipe to expand your main course recipe box. This recipe serves 4. For 97 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 19g of fat, and a total of 447 calories. Head to the store and pick up salt and pepper, lemon juice, bow-tie pasta, and a few other things to make it today. 3 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Users who liked this recipe also liked Pasta with Butternut Parmesan Sauce, Butternut Squash, Parmesan, and Pasta, and Butternut Squash and Parmesan Pasta with Sage.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1 lb
1 lb butternut squash
butternut squash
8 oz
8 oz bow-tie pasta
bow-tie pasta
1 Tbsp
1 Tbsp olive oil
olive oil
1 cup
1 cup shallots
shallots
0.5 cups
0.5 cups parmesan cheese
parmesan cheese
0.5 cups
0.5 cups heavy cream
heavy cream
0.13 tsps
0.13 tsps nutmeg
nutmeg
1 Tbsp
1 Tbsp parsley
parsley
2 tsps
2 tsps lemon juice
lemon juice
some
some salt and pepper
salt and pepper
some
some water
water
1 lb butternut squash
1 lb
butternut squash
8 oz bow-tie pasta
8 oz
bow-tie pasta
1 Tbsp olive oil
1 Tbsp
olive oil
1 cup shallots
1 cup
shallots
0.5 cups parmesan cheese
0.5 cups
parmesan cheese
0.5 cups heavy cream
0.5 cups
heavy cream
0.13 tsps nutmeg
0.13 tsps
nutmeg
1 Tbsp parsley
1 Tbsp
parsley
2 tsps lemon juice
2 tsps
lemon juice
some salt and pepper
some
salt and pepper
some water
some
water

Equipment

immersion blender
immersion blender
baking pan
baking pan
blender
blender
bowl
bowl
oven
oven
pot
pot
immersion blender
immersion blender
baking pan
baking pan
blender
blender
bowl
bowl
oven
oven
pot
pot


Instructions

METHOD Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them . Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and saut until soft and translucent, about 5 minutes. Add the butternut squash pure and c ook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the nutmeg, salt and pepper. Add water (or chicken stock) to thin to the consistency you want. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm. Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately. Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.97
Ingredient
1 pound butternut squash
8 ounces bow-tie pasta
1 tablespoon olive oil
1 cup shallots
½ cups parmesan cheese
½ cups heavy cream
⅛ teaspoons nutmeg
1 tablespoon parsley
2 teaspoons lemon juice
Price
$1.00
$0.73
$0.17
$0.06
$1.05
$0.65
$0.02
$0.16
$0.07
$3.89

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
447 Calories
13g Protein
18g Total Fat
57g Carbs
28% Health Score
Limit These
Calories
447
22%

Fat
18g
29%

  Saturated Fat
9g
60%

Carbohydrates
57g
19%

  Sugar
4g
5%

Cholesterol
49mg
16%

Sodium
272mg
12%

Get Enough Of These
Protein
13g
27%

Vitamin A
12673IU
253%

Selenium
39µg
56%

Manganese
0.76mg
38%

Vitamin C
26mg
32%

Phosphorus
252mg
25%

Calcium
238mg
24%

Vitamin K
21µg
20%

Magnesium
78mg
20%

Vitamin E
2mg
17%

Fiber
4g
17%

Potassium
576mg
16%

Vitamin B6
0.28mg
14%

Copper
0.27mg
13%

Vitamin B3
2mg
12%

Vitamin B1
0.18mg
12%

Folate
45µg
11%

Iron
1mg
10%

Zinc
1mg
9%

Vitamin B5
0.85mg
8%

Vitamin B2
0.13mg
8%

Vitamin B12
0.2µg
3%

Vitamin D
0.27µg
2%

covered percent of daily need

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